Orange Marmalade

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This was a perfect way to process extra oranges! I did have a problem with gelling though. probably not enough pectin in the lemons. I had to resort to powered pectin.
1/4C water, 1/4C sugar, 2 Tbs. lemon juice, 4 tsp. powered pectin per quart of marmalade. Mix and boil then add to marmalade mixture. Reboil for 1 minute. All fixed! This was super easy and the first time I have made marmalade.

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This was wonderful! I plan on making this again for christmas gifts this year. Thank you Alton!

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I tried Alton's recipe as is on a whim after catching the episode. My first batch was an non-setting failure, but delicious as an ice cream topping.

I attempted a second batch today by combining this recipe with Ina Garten's recipe and had great success. Here's what I did:

~I used all ingredients as listed in Alton's recipe
~After slicing, I cut the oranges into thinner sections
~I simmered just the water, lemon zest/juice and leftover uncut rind, and oranges for the 40 recommended min
~I removed the lemon rind, added the sugar until it dissolved, then turned off the heat, covered the pan and let it sit on the stove overnight
~In the morning I brought the pan back to a slow simmer for about 1 hr
~I turned it up to boil and reach 225 degrees, then followed Alton's tip on checking for doneness
~I only needed to turn the heat up to medium to get it boiling hot enough and it took about 20 minutes until it was ready to jar

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Easier than the recipe from the Kerr canning book, and much sweeter. Needed to cook twice as long, as other reviewers stated.
The grated lemon rind did not work out. It floated on top of the jam, and stuck to the side of the pot while cooking. It took 2-3 days to firm up sufficiently after processing. My other recipe says to let the fruit and water set overnight before cooking. This method turned out firmer, and more bitter, than AB's recipe. I think I'll try this recipe again, and set the fruit and water for a couple of hours, to try to get more pectin and a little bitterness.

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First time making marmalade and it tasted amazingly good. Was a little too sweet and also took almost an hour to "set" - I heated it a couple of degrees above 223 and was worried. Other than that, the instructions were easy to follow and everything went as expected.

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1 Alton needs to adjust his recipe. Have made this twice and each time it took at least 2X the suggested cooking time.
2 Made with the food processor on the "mandolin" setting. So easy!
3 Pulled the seeds out and put them in a mesh bag to cook with the oranges. Seeds add pectin.
4 Didn't "quarter" the oranges slices and the marmalade turned out great. Can't even tell they weren't quartered.
5 When you use a food processor, you can get big chunks of orange skin that may have to be run through again or cut manually.
6 Do not use over-mature fruit or it won't set. I threw in a cut up lemon to cook with the oranges to add extra pectin.
7 Great tasting - made with blood oranges and it was delicious!

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Great! I felt it was a little too sweet (for me personally so I added some extra lemon & orange zest, as well as a pinch of salt. And yes, it did take a little longer then the recommended 20 minutes to "set up". I also used 4 cups of water instead of the 6 that the recipe calls for... overall though it was great! Cannot wait to give it as gifts!!

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The taste is out of this world. Bursting with orange flavor and very sweet. I followed the recipe exactly (I weighed the ingredients and used a candy thermometer but it turned out too runny. It's a shame because it makes 10-11 jars worth. I had to dump the 11 jars of runny marmalade down the drain. I'm doing to try it again but just use 4 cups of water instead of 6 (another reviewer suggested it.

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I had never tasted marmalade before, but was looking for an "ooh!" homemade Christmas gift, and several of the people on my list pay like $10 a jar for marmalade and fancy jams, so I thought I'd give it a shot.
I'm not wild about the flavor, but marmalade fanciers like it. It seemed just a touch too sweet. I added a little sack of cloves and some cinnamon sticks during the first stage and fished them out prior to added the sugar.
It set beautifully. A little too well, I think, but I cooked it without benefit of a candy thermometer. The plate trick is very useful if you don't have a thermometer, just make sure your plate is cold enough!
You'll need at least an additional 20 minutes cook time, more if you have a lousy old electric stove like I did.

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I have a feeling this would have come out much better if I had used 2 cups less water, as one other reader suggested. Never set after hours of boiling, then adding more sugar, adding a whole package of pectin... don't know how that could possibly fail. Also made a huge mess as it boiled over the pot and onto the stovetop. I did double the recipe and add a package of fresh cranberries though. Should have read the reviews saying not to do that first...